Description
These Giant Toffee Chocolate Chip Cookies are a delightful twist on the classic cookie, combining the rich flavors of milk chocolate chips and crunchy English toffee bits. Featuring a tender, buttery dough made with a blend of all-purpose and cake flours, these cookies have a perfect chewy and slightly crispy texture. They are ideal for cookie lovers looking for a decadent treat that’s easy to bake and share.
Ingredients
Scale
Dry Ingredients
- 2½ cups all-purpose flour
- 1½ cups cake flour
- 2 tsp corn starch
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 1 cup unsalted butter (cold and cut into cubes)
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 2 tsp vanilla extract
- 1 tsp almond extract
Add-ins
- 2 cups chocolate chips
- 1 (8-oz) bag milk chocolate Heat English Toffee Bits
Instructions
- Prepare for baking: Preheat your oven to 400ºF and line two cookie sheets with parchment paper; set them aside to get ready.
- Mix dry ingredients: In a large bowl, whisk together cake flour, all-purpose flour, cornstarch, baking soda, baking powder, and salt until fully incorporated. Set this mixture aside.
- Cream butter and sugars: Using a stand mixer with the paddle attachment, beat the cold, cubed unsalted butter on medium speed until smooth and creamy. Add granulated sugar and light brown sugar, mixing until the mixture becomes light and fluffy.
- Add eggs and extracts: Incorporate the eggs, egg yolks, vanilla extract, and almond extract into the butter-sugar mixture, mixing until everything is combined evenly.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring just until all ingredients are combined. Avoid overmixing to keep the cookies tender.
- Fold in toffee bits and chocolate chips: Gently stir in the milk chocolate toffee bits and chocolate chips evenly throughout the dough.
- Shape the cookies: Divide the dough into 12 large portions and place each one onto the prepared cookie sheets, spacing them appropriately.
- Bake the cookies: Place the trays in the preheated oven and bake for 10 to 12 minutes. Watch for the edges to turn a light golden brown as an indicator of doneness.
- Cool the cookies: Once baked, let the cookies rest on the baking sheet for 15 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Using cold butter helps create a thicker, chewier cookie texture.
- Do not overmix the dough after adding flour to keep cookies tender.
- Letting cookies rest on the baking sheet after baking allows them to set properly and prevents breakage when transferring.
- You can swap milk chocolate chips for semi-sweet for a less sweet option.
- Store cookies in an airtight container at room temperature for up to 5 days.
